When it comes to making a tart, the danger is that the rim of the crust will melt in the oven and shrink down the sides of the tin and wind up looking squashed. The traditional answer to the problem is carefully to wrap the tart in parchment and foil, or to fill it with pie weights, and slightly pre-bake it so it keeps its form once filled. Yesterday, while making a chocolate tart, I tried something different: I completely froze the shell, then filled it, then immediately baked it. The shell held its form perfectly. I figure the frozen interior held while the exterior warmed, and then the baked exterior held while the interior warmed. I am wondering whether this was a fluke or the accidental discovery of a sound technique. It would be great to be done with pre-baking, which is a pain in the neck.